This easy SKILLET CREAMY LEMON CHICKEN Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
6 medium boneless skinless chicken breasts, cut into cubes olive oil 2 tablespoons garlic butter (I use Land O'Lakes) 2 tablespoons garlic, minced or 1 tablespoon garlic paste 3 cups chicken stock 1?3 cup heavy cream 1 1?2 - 2 tablespoons lemons or 1 1/2-2 tablespoons vinegar 1 cup dry white wine 1?4 cup lemon juice (to taste) 2 tablespoons capers, drained and chopped 1 tablespoon fresh parsley, chopped
DIRECTIONS
In a nonstick skillet, heat olive oil over med high. Stir in garlic butter until melted. Add chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5min more until juice runs clear when pierced. Transfer chicken to a warm dish. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices. **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top. Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
by: Gatorbek
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